I spied this delicious looking picture of pork meatballs in a tomato
sauce and oozing with hunks of Mozzarella cheese. As usual with my style of
cooking you follow the general look and recipe with what you have on hand and
it ends up as your own version.
I also tend to add what I think looks right so dont always have the
exact measurements of what I used. Generally with fresh herbs from the garden
you can't go too far wrong as too much doesn't seem to overdo things like dried
I made the tomato sauce the day before
A splash or two of olive oil
Tomatoes diced with skin on, I think I used 8 to 10 med to large
2 smallish onions diced
3 to 4 cloves garlic finely chopped
salt and pepper to taste
brown sugar to taste
a handful of basil finely chopped
Firstly pan fry off the onions and garlic in the olive oil until they
are translucent then add the tomatoes and cook on a med low heat until they
have softened through. Add salt and pepper to taste and cook the tomato mixture
until soft and sauce like but still retain some of their diced look. At this
point I tasted and added a small amount of brown sugar to reach the desired
sweetness then added the basil last.
Cool the sauce and keep until ready and pour over the meatballs.
I had quite a bit of mince and sausage meat so you
may have to adjust the amount of herbs etc to suit the proportions that you are
making. The pork sausage meat holds the mince together so you end up with quite
firm meatballs that have a great flavour.
pork sausage meat
lemon zest of a lemon
nutmeg 1 to 2 teaspoons
3 to 4 garlic cloves finely chopped
salt and pepper
chilli flakes or fresh chilli finely chopped
Mix all together well and make into small meatballs around the size of a
large walnut or slightly bigger and cook off either in the fry pan or in the
oven. I sprayed an oven tray with some spray on cooking oil and baked them
all at once in the oven.
I then combined both trays together and poured over the tomato sauce
that I had made the previous day
I then cut slices of mozzarella cheese and laid out on top like a grid
and then baked in the oven on a moderate heat until the cheese was looking
golden and molten and rich tomato sauce was oozing through in between.
approx 30 to 40 minutes
I have to say this was delicious
To that end I made the meatball recipe again and shallow stuffed some taper peppers that we had grown and had an abundance of.
Cook them off in a moderate oven and I added a bottle of tomato paste/
sauce that we had preserved from the previous summer. Top off with some
mozzarella just like above and again nice presentation and very tasty
Wairere Nursery 826 Gordonton Road, R D 1, Hamilton 3281 Ph: (07) 824 3430 Email: